Bean Salad

• 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Size) Kidney Beans, Drained And Rinsed
• 1/2 whole Medium Onion, Sliced
• 1/8 cups Chopped Cilantro
• 1 Tablespoon Crushed Fresh Ginger
• 2 cloves Garlic, Crushed
• 2 Tablespoons Grapeseed Oil
• Rice Vinegar, To Taste
• Salt And Pepper, to taste

1. Drain and rinse the beans and throw them into the bowl you will be using to serve. (Note: If you are using fresh beans, each 15-ounce can is equivalent to 1 1/2 cups fresh beans, so 3 cups of black beans and 1 1/2 cups of kidney beans will do.)
2. Slice the onion and add it to the beans. Chop the cilantro and add it to the salad.
3. Peel the ginger and use your garlic press to crush it, add it to the salad. Use your garlic press again to crush the garlic, add it to the salad.
4. Add grapeseed oil and stir everything together. Add a few shakes of rice vinegar (mine has a funky top that makes it come out slow), taste and add more if you think it needs it.
5. Add salt and pepper to taste.

black beans, kidney beans, onion, cilantro, fresh ginger, garlic, grapeseed oil, rice vinegar, salt

Taken from tastykitchen.com/recipes/salads/bean-salad-5/ (may not work)